Wednesday, January 9, 2013
Pimenton Roasted Chicken
The key here is the smoked Spanish paprika. If you don't have it, don't make this...or go buy it and make this 15 times this month. The recipe is quite simple.
You make a paste out of the two paprikas, garlic, salt and olive oil. You then rub it all over the entire chicken and let it chill over night before roasting it. The nice part is the paste goes over the skin so you can avoid that overly-intimate moment of running your fingers between the meat and the skin of the poor bird. Eeck.